The cicerchia food typical of the diet peasant of the past. Today it has become very rare although it has excellent nutritional values. Cicerchia lends itself to perfection for recipes of soups and soups, with flour preparing, pappardelle and maltagliati, sweet, creams, buns. It lends itself to a wide use in the kitchen
Legumes have always been considered the interpreters of poor cooking, the rediscovery of the flavors of tradition bring us to know, and savor the black lentils originally from the Sicilian hinterland have a particular taste. It is also very rich in iron and mineral salts and has a particular taste, sweet and delicate.
Legumes have always been considered the interpreters of poor cooking, the rediscovery of flavors of tradition they bring us to know, and savor the red lentils, native and cultivated Ennese hinterland and Sicilian with a particular taste. They have a faster cooking and are perfect for soups and purees or serve as a side dish.
The broad bean large of Leonforte is a local variety in Sicily center of the Enna area. Characterized by the thickness both for the very particular taste, also for consistency and is little powdery.It can be consumed either fresh or dried. The production process is still entirely manual is a product from organic crops.
Chickpeas variety Sultan biological. Thank you high protein content and energy properties have always been used feeding by people who knew them; currently the most popular vegetables Chickpeas are an integral part of the traditional Sicilian cuisine.
The lentils Villalba are part of Tradition Agricola Siciliana, it deals with of a lentil to large seed, green. The lentil is a legume oldest that you know, of whom we read a reference even in the Bible. Lentils i'm among the legumes more nutritious and high in protein, phosphorus and iron.